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Pinks: A Guide to Perfectly Cooked Steaks

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At Seagar’s Prime Steaks & Seafood our steaks are known for being cooked on the rare-side compared to other steakhouses. Whereas most restaurants ask for the temperature you prefer at Seagar’s want to know the level of pink you’re looking for.

Our signature cut at Seagar’s is the eight-ounce filet mignon. This cut of prime beef is typically two inches thick and comes from the sirloin section of the cow. Because of the thickness of the filet the cook time is fairly short however the thicker the steak the longer it takes — cook times for bone-in steaks are a topic for another discussion. Our Broil Chef cooks each steak in our open kitchen broiler, which reaches just over 1000 degrees.

A guest can order a steak rare, medium rare, medium, medium well and well — each selection will have a hint of pink to it. If a guest requests an eight-ounce medium rare filet, our Broil Chef will cook the steak for three minutes, flip it over and continue to cook the other side for three minutes. A medium request cooks for five minutes on each side and a medium well would be four minutes on each side before resting.

Resting is an important key to a perfectly cooked steak. When resting meat, you are taking it off the heat source and allowing it cool for two to three minutes. After those three minutes have passed toss it back onto the heat source for 30 seconds — a minute tops — and then served. If you try cutting into the meat at its hottest temperature you run the risk of losing all the juices in the meat. *Take away note — always rest your meat before you serve it.

An added piece of knowledge Chef Vargo shares with us is about tempered meats. At Seagar’s we take our steaks out of the cooler and let them sit at room temperature for 15 to 20 minutes before cooking them. This process gives the meat time to warm up, letting the chill factor dissipate. If broiled straight out of the cooler it would result in a less tender bite and a less accurate temperature.